Hey, friends!
Looking for a fun twist on your breakfast routine? I’ve got you covered!
Today, I’m excited to share my eggplant omelette recipe.
It’s packed with flavor and a great way to sneak in some veggies.
Whether you’re a brunch lover or just need a quick meal, this omelette is for you!
Let’s dive in and whip one up!
Ingredient Substitutions
Asian eggplants can be replaced with regular globe eggplants or zucchini. If using globe eggplants, reduce the amount slightly as they are denser. Zucchini can be used in equal amounts, offering a similar texture and mild flavor.
Eggs are a key component, but for a vegan alternative, try a chickpea flour mixture (1/4 cup chickpea flour mixed with 1/4 cup water per egg). This substitution maintains protein content and creates a similar texture when cooked.
Peanut or canola oil can be swapped with olive oil or avocado oil for different flavor profiles and potential health benefits. Use the same amount as called for in the recipe. These oils have higher smoke points, suitable for omelette cooking. Adjust heat as needed to prevent burning.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 18-22 g
- Fat: 30-35 g
- Carbohydrates: 15-20 g
Ingredients
For the roasted eggplant:
- 2 small asian eggplants (cut into 1-inch thick rounds)
For the egg coating:
- 1/4 tsp salt
- 1 tsp minced garlic (freshly minced for best flavor)
- 1/8 tsp black pepper
- 1 tbsp minced onion
- 3 large eggs (room temperature for better texture)
For cooking:
- 2 tbsp peanut oil (or any neutral oil like canola)
Step 1: Cook the Eggplant (Choose Your Method)
Option 1 – Gas Burner (Recommended): Turn your gas stove to medium heat and, using a pair of tongs, place the eggplant directly over the flame.
Cook one eggplant at a time.
Allow each side to turn light brown before rotating the eggplant.
If excessive smoke appears, reduce to medium-low heat.
Continue cooking until the eggplant is tender throughout and most of the surface turns dark brown, avoiding a completely black char.
Option 2 – Oven: Preheat your broiler to 450°F (230°C) and place the eggplants on a baking tray lined with aluminum foil.
Broil for 8 to 10 minutes, rotating once or twice, until the skin is dark brown and the inside is softened.
Step 2: Cool and Peel the Eggplant
After cooking, place the eggplants on a large plate to cool for a few minutes until they can be comfortably handled.
Peel off the skin by pulling it away in strips or scraping it off with a spoon, ensuring the stem stays intact.
Step 3: Flatten the Eggplant
Place the peeled eggplant on a cutting board.
Carefully run the back of a fork from the stem to the base, flattening the flesh into an even oval piece without breaking or mashing the eggplant too much.
Step 4: Prepare the Egg Coating
In a tall-rimmed plate, combine the eggs, salt, and pepper, and beat until thoroughly mixed.
Add the minced onion and garlic for flavor, and mix again to distribute evenly.
Step 5: Coat and Cook the Eggplant Omelet
Heat oil in a medium-sized nonstick skillet over medium heat.
When the skillet is hot, take one flattened eggplant and dip it into the beaten egg mixture, ensuring the flesh is fully coated while avoiding the stem.
Gently place it into the hot pan and lightly drizzle some additional egg mixture over the top.
Cook until the egg mixture turns light brown, about 2 to 3 minutes.
Carefully flip the eggplant using tongs and a spatula, then cook for another 1 to 2 minutes, until the bottom browns and the eggs are cooked through.
Transfer the omelet to a serving plate.
Step 6: Serve and Enjoy
Repeat the coating and cooking process with the second eggplant, adding a bit more oil to the pan if necessary.
Serve the eggplant omelet on its own, alongside rice, or with sauces like ketchup, banana ketchup, or your favorite hot sauce.
Enjoy your deliciously savory dish!
